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To many people driving huge 4WD vehicles that get 10 mpg when they could be driving a decent sized car that gets 30 mpg. I got no problem with people that have a need for big ass 4WDs but I see hundreds of them every day 75% of them have one person in it driving 80 mph.

Chlorine and or chloramines are the main concern I have with tap water. Chlorine can be filtered out or boiled off, chloramines are tough, I have seen some filters that are rated to remove chloramine but its easier to use a dash of potassium metabisulfite wait a couple of minutes and your good...

Thermometers can be a pain, I use one thermometer and treat it like it was made of egg shell. Its dead on at boiling and off at freezing, I've found that most can't be trusted in the temp ranges we use so you really have to adjust your mash temps through a bit of trial and error to get the...

Well first off some people get 85% efficiency without trying, so in that case why would you try to get a lower efficiency, you simply adjust any recipes to fit your system. I get a solid 75% efficiency, but I brew 6.5 gallon batches so I have to adjust any recipe I brew, however I rarely brew...

No, 150º F is still 150º F no matter what altitude you are at.

I really don't know why, its just what I've always read, I assume it has to do with getting the sweet wort out before the sugars start to fall out of solution. When they say "drain as fast as you can" that doesn't mean wide open. On my system I can only drain a little over half open on my valve...

You'd be surprised just how fast conversion happens, I've experimented with mashes as short as 20 minutes and have had good results but of course the magic number for me is still 60 minutes. I think the 3 most important things in batch sparging are. 1. Crush, you can't rely on the LHBS...

I guess I don't understand how you could only get 50% to 60% batch sparging and jump to 85% fly sparging, as we all know strange things happen. Both processes simply rinse sugars from the grain, batch sparging is easier uses less equipment and is faster. Fly sparging uses more equipment and if...

You probably had a lot of yeast slurry in your glass, and it smells like sour puke so I'm sure it would taste the same.

The best advice as mentioned above is, if your beer taste good now don't bother with it. If you are looking to increase your efficiency 5.2 may gain you a few points but you'll gain more with a better crush. However, if your beer is astringent and you suffer from harsh hop bitterness then 5.2...

Short answer is don't even think about it, you will spend a small fortune just getting through all of the legal red tape.

I'd say it could be a combination of things. First UK 2-row doesn't have a lot of extra diastatic power, it may not have been able to handle converting 5 pounds of flaked wheat. Second you did rush the sparge, like others said a good fly sparge should take at least 1 hour. The skunked flavor...

It doesn't have to kill you right away, it can cause damage without you even knowing it.

Hey... at least you aren't frying a turkey down there :tank:

Sorry guys, I read the whole thread and several others that relate, you may think me a fool but I have read many sad stories of people that thought they knew what they were doing and died knowing they were right to back me up. All I ask is that you use a co detector to be sure you are as smart...

Another Darwin award canidate, read the warning lable turkey fryers are not to be used inside. I hope you at least have a carbon monoxide monitor in the house.

Having a grain mill is almost a must have item for AG, I have 20 canisters filled with specialty grains and a bag of Thomas Fawcett Optic pale two-row and a bag of Rahr two-row, Lots of hops and yeast, I can brew just about anything I want at a moments notice. I would hate to have to order every...

Corona mills shred the grain they don't crush it, shredded grain husk are more likely to cause astringent flavors. However they are cheap and do the job but its best to save your money and wait until you can afford a good mill like the Barley Crusher.

There are limits depending on style, IPAs and APAs should be aged just long enough to clear up, to much aging and all of those hops you put in start to fade. Many smaller beers are better younger, while bigger beers benefit greatly from extended stays in the secondary.

I find that Ironic, Budweiser is the definition of nasty beer taste:cross: